Roasted Chickpeas

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I don’t know what rock I’ve been living under, but I first heard of this recipe from my friend Heidi’s Facebook page. Heidi is…how do I put this?…not someone I would normally look to for healthy recipes. The fact that she made these numerous times intrigued me, and I had to check this recipe out for myself. Sometimes our best ideas come from the most unlikely sources.

A day late and a dollar short, I see that roasted chickpeas were so last year, and pretty much every food blogger under the sun has already blogged about them. What’s next from me, chopped salad?

In any event, for a quick and healthy snack, these little guys can’t be beat. Once you’ve discovered you like them, you will learn that you need to double your batch next time, as they go quickly.

Roasted Chickpeas

1 can of chickpeas

1 T. olive oil

salt

Preheat oven to 425.

Drain and rinse beans. Pat beans dry really well. Dry beans are crucial to this process.

Coat beans in about 1 T. olive oil and spread on rimmed baking sheet. I highly recommend using something with a rim. You know, gravity and all.

After about 20 minutes, remove from oven, add salt and/or other seasonings (I like cayenne pepper), toss well and spread back in pan. Return to oven for another 15 minutes. Serve in a bowl and enjoy!

 

 

Ask Mom Mom: Bad BFF

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Dear Mom Mom,

This is a hard email to write. I think I have to break up with my BFF. We’ve been friends since second grade, and we’re now in our early 30s. I’m starting to realize — without going into too many details — that she has values that I just don’t approve of, and I’m not talking silly things like bad taste in tv, I’m talking major MAJOR things. I just don’t know how I can be friends anymore with someone who is so self absorbed, narcissistic and morally bankrupt, and I wonder if she was always this way and I just never saw it. Now that I have kids, suddenly these character flaws are a big deal to me.

Do we need to have the Big Talk or can I just end this quietly or what? I absolutely hate confrontation. Help!

Bad BFF

Dear Bad BFF (but good person),

Wow, so many things that I want to say, but I am trying hard to avoid dissertation mode and put you all to sleep. Also, the gossipy 7th grader in me is DYING to know the particulars of this, so feel free to email me, and I promise to keep it confidential. But really, I have enough information here to go on, and the details are not especially relevant, as you’ve made your feelings very clear.

To start with your question, no, I don’t think it is necessary to have a Big Official Talk. You may note if you’ve read some of my other advice that sometimes I do advocate being direct (my family may use the word ‘blunt’) and having difficult conversations when necessary, but in this case, I do not. I fail to see any good that can come out of such a conversation.

When people show you who they are, believe them. — Dr. Phil

All that matters is that your friend is behaving in a way that you don’t respect, and that’s an indication of her character. She is not going to change. She has shown you who she is. Believe her.

Our free time is a precious commodity, and choosing to spend it with people who bring you down or raise your blood pressure is not necessary. That is definitely one of the benefits of being a grown woman. I do think we are programmed from an early age to always play nice and ignore unpleasant traits in others, but as you wrote, having children changes your perspective.

How do you achieve this? Keep the phone calls short and the dates to a minimum. Being a parent offers the handy excuse of blaming things on kids which we want to get out of! Many relationships change and evolve over time, and that includes your childhood best friend. This is a person you may choose to always have in your life in some capacity, and that’s okay. But it’s clear your are ready for this person to take a less important role, and that’s okay, too.

I think if you do continue the relationship, it’s fine to speak the truth and not feel compelled to uphold the BFF Code of Unconditional Support. Certainly don’t hesitate to say things like, “I think it’s wrong to cheat on your taxes and stupid to brag about it,” or, “Maybe you should try marriage counseling before sleeping around?”

Be who you are and say what you feel because those who mind don’t matter and those who matter don’t mind. — Dr. Seuss

Might as well face it, you’re addicted to…cocktail napkins.

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Startling confession:

I am addicted to cocktail napkins. Usually I keep my addiction quietly in check, but this week the floodgates opened. It started innocently enough with a little trip to Home Goods on Tuesday in search of supplies to make Limoncello (more on that fun project coming soon). I was doing so well and not even seeking them out, but they were thrust in my face while waiting in the notoriously slow Home Goods checkout corral lined with pear scented sparkly candles and athletic socks and organic coffee and…whimsical cocktail napkins. I had a lot of time to contemplate my selection. On Wednesday, I hit kitchen mecca Sur La Table and wound up with a couple more packs (at full price, ugh, what a sucker), and then finally today I “bought my last pack, I SWEAR” with a little something from quirky discounter Tuesday Morning. That’s six packs in one week, in case you’re keeping score and now possibly wondering, “Gee, when’s the big party?” The answer is, “I don’t know.” Does one need a party to buy multiple packs of cocktail napkins?

I would show the napkins to you, but I like to surprise our guests with my colorful whimsy. Instead, I will share two actual cocktail recipes, courtesy of my friend Beth, the official Hostess with the Mostess. Beth founded Sipp, her own organic beverage company. Her products are phenomenal and have received numerous awards and accolades from the beverage industry, celebrities like Tori Spelling, and little old me.

I have had both of these cocktails, and warning — they go down easy! Sipp is expanding their distribution, so hopefully you will able to get your hands on some soon. Of course you can substitute if necessary, but it is worth it to use the best products you can manage to find. Cheers!

Posmo Berry Sparkler

2 oz. organic vodka
4 oz. organic pomegranate juice
1 oz. fresh lime juice
1/2 oz. organic agave nectar
1 oz. SIPP – Mojo Berry

In a shaker add ice, vodka, pomegranate and lime juice with agave nectar.  Shake vigorously for 10 seconds.  Strain into a highball glass with ice.  Top off with SIPP and garnish with a thin lime wheel. Enjoy!
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Ginger Blossom Gimlet
2 oz. organic cucumber vodka
4-5 leaves of fresh basil
1 oz. fresh lime juice
1 oz. SIPP – Ginger Blossom

In  a shaker muddle basil slightly with a muddling stick.  Add ice, vodka and lime juice.  Shake vigorously for 10 seconds.  Strain into a chilled martini glass.  Top off with SIPP and garnish with a thin cucumber wheel.  Enjoy!
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p.s. Not only do I hoard cocktail napkins, I also take pictures of cute ones I see at different parties, as seen below. Yes, I know I have a problem.

Ask Mom Mom: Ugly Hair, Tacky Clothes, Little Kids

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Dear Mom Mom,

My nine year old daughter has “questionable” taste in clothes, shoes and hair. I know she’s only following the current trends which she sees at school and on tv, but I hate to support and promote ugly and tacky clothing which looks cheap and may give people the wrong impression about my daughter. Of course, she claims I’m the only mom in the world who won’t let her have a colorful hair extension. Am I wrong for wanting my daughter to look like a sweet little girl and not an edgy teen?

TC in DC

Dear TC,

The best parenting book I ever read was Kids Are Worth It by Barbara Coloroso. If you are only going to read one parenting book in your life, read this one. One of the many worthwhile premises of this book is that, whenever possible, we have to allow kids to make their own choices and learn from their own mistakes, as long as what they are choosing isn’t illegal, immoral or unsafe. That simple phrase right there has been invaluable in teaching me when to step in and when to stay out.

Is hair illegal, immoral or unsafe? No, not usually. If it was Nazi skinhead hair, then we could wave our immoral flag and heartily veto it. But simple hair choices: short, long, colorful or even unbrushed? Let it go. (I can feel my mom fainting at the unbrushed part from here). Kids need to figure out their own style identity and that’s one of the few choices they get to make in a world where much is already decided for them.

Does that mean you can’t attempt to gently influence these fashion choices? Of course not! And taking it a step further, I don’t think you have to pay for colorful hair if you don’t personally care for it. I quickly learned that my mom would pay for clothes she liked, so I often tried to meet her halfway and find something that worked for both of us. However, even if you HATE it (and it’s not illegal, immoral or unsafe) give your daughter the opportunity to pay for half of it herself by using her allowance, birthday money, or earning money through doing extra household jobs. She will have the added benefit of working towards something she wants, and you can proudly tell your friends, “She paid for that hair with her own money.” Win-win!

Chocolate-Cherry Clusters

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Yesterday was a day of two wonderful discoveries:

First, while searching for a buffalo chicken dip recipe (shut up), I discovered yet another fabulous food blog, The Bitten Word. I am trying not to get discouraged at the vast sea of incredibly worthwhile food blogs to read, and I am hoping that you won’t ditch me for these guys, even though they are cuter, funnier and way more talented than yours truly. Make room for us both! (Not that they’re gunning for my ten readers, what with their boatload of fancy blogging awards). Their blog is based on the brilliant idea that I should have thought of ten years ago of cooking recipes from all their food magazines. Leave it to me to hone in on the only two WT recipes on the whole entire blog! Most of their food is rather fancy schmancy, and I look forward to trying lots of their recipes. Definitely check them out.

We will be joining friends for dinner tonight, along with our kids, and I was asked to bring a dessert. My standard go-to kid-friendly dessert is my now famous Perfect Chocolate Chip Cookies, the only chocolate chip cookies worth making. However, I wanted something different (and dare I say, easier) this time, and that led me to wonderful discovery number two, courtesy of wonderful discovery number one, Chocolate-Cherry Clusters. This recipe was originally published in Martha Stewart’s Everyday Food magazine (Jan/Feb 2011). I had no idea such a periodical existed! How long has this magazine been around? And Martha is using CORN FLAKES in a recipe now? Mind. Blown. Clearly prison has brought her back to her blue collar roots, to which I say, “Hooray!” Just don’t cross over into Miracle Whip territory, Martha.

Chocolate-Cherry Clusters

Everyday Food (January/February 2011)

Makes 18
Active Time: 15 minutes
Total Time: 15 minutes + cooling time

Ingredients:

  • 3 cups cornflakes
  • 1/2 cup dried cherries
  • 10 ounces bittersweet chocolate, finely chopped (1 3/4 cups)

1. In a large bowl, break cornflakes into small pieces with your fingers. Add cherries and toss together.

2. Place 2/3 cup chocolate in a medium heatproof bowl set over (not in) a pot of simmering water. Stir occasionally until chocolate melts, 3 to 5 minutes. Remove from heat and add remaining chocolate, stirring until melted. (Alternately, microwave the chocolate in a bowl in 30-second increments, stirring after each, until melted).) Pour over cornflake mixture and, with a rubber spatula, gently fold just until cereal and cherries and completely coated.

3. Drop by heaping tablespoonfuls onto two parchment-lined baking sheets and let set in a cool, dry place, 1 hour. (Store in an airtight container, up to 1 week.)

My friend referred to this type of cookie as a “Haystack” cookie, something I’ve never heard before. These are easy but messy to make, and not very pretty. The kids seemed to like them, though, and as a quick last minute dessert, it’s a nice option.  I just love the idea of mixing a few ingredients together and calling it dessert — such a departure from my usual production. As luck would have it, we have another last minute dinner invitation tonight, so I am planning to make them again, and maybe I’ll try adding a little coconut to jazz things up.

Product Review: Brad’s Raw Kale Chips

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One Thursday morning a few weeks ago, I came across a display of Brad’s Raw Kale Chips. Chips, next to pizza, are my biggest dietary weakness. In fact, I rarely keep them in the house because they always lead to remorse. My poor children must suffer for their mother’s lack of self control.

Now I know what you’re thinking: Kale chips ARE NOT REAL CHIPS! Okay, I will give you that one, if we are defining real chips as salty and fat laden nutritionally-void goodness. The best part about kale chips (aside from the lack of self loathing brought on by consuming too many) is that they are made of kale. Have you heard how good kale is? Quite the superfood! You really should be eating kale.

I was intrigued by this product, although it was a bit pricey (just over $7.00) for a smallish bag. However, the idea of a healthy chip replacement was too good to pass up. As luck would have it, I had just passed the junk food aisle and stood there a bit too long contemplating the merits of Doritos versus potato chips. Brad’s Raw Chips seemed to be placed in front of my face at just the right moment, and I’ve never been one to ignore good shopping karma.

I started eating them in the car, proof that even healthy food isn’t immune from my bingey bad habits. The crunch was very satisfying. The flavor was good, although there was a slight aftertaste which diminished as you ate more. I bought the plain ones, and they were still quite flavorful. I look forward to trying the Nasty Hot and Vampire Killer kale chips, as well as some of their other chip varieties: red pepper, beet, sun dried tomato, sweet potato.

I have made my own kale chips before (recipe upon request) and while I really enjoyed them and they were pretty easy to make, they were also messy and time consuming. Thank you, Brad, for giving us a snack option that doesn’t lead to guilt and remorse.

 

Ask Mom Mom: When Grownups Hit

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Dear Mom Mom,

Recently a very good friend of mine started to go through divorce proceedings with her husband.  She has been talking about it for years, and finally, after he got physically abusive with her she decided to do it.  I was very supportive (for years), and helped her find an attorney, went with her to the attorney, went with her to court, and have had her daughter spend a lot of time at my house, while she goes to meetings and sorts things out.

Last weekend she asked if her daughter could stay the weekend, which is fine, she’s a lovely girl and our daughters are the best of friends.  But, her reason was that she and her husband were going to spend the day together.  The divorce had turned really ugly, and he was going after her with everything he had.  He finally realized what it was doing to the kids, and agreed to put everything on hold.  The whole family is in counseling, which I thought was great, and now I realize that they are actually doing marriage counseling, and even though she originally said it was just so they could co-parent, now I’m understanding that there is a chance that they could get back together.

I want what is best for her, and he is not.  I understand her desire to keep the family together, but he is not a good person, and even though I believe he is trying, I can’t help but feel he has an ulterior motive and I worry she will go back to being the abused wife.  I want to be supportive, but this is hard for me.  For once, I have held my tongue, and I actually avoided her all week.  I know I can’t just ignore it, but should I tell her how I feel?  I don’t think she will dump me as a friend, but her husband scares me a bit, and I worry about his reaction to me and how much I’ve helped her in the past.

Signed,

Perplexed in Portland

Dear Perplexed,

First, kudos to you for being the kind of friend every woman needs! Clearly you are a smart, caring person who wants to do the right thing, and when you start from that place, you rarely go wrong.

I think you are correct in laying low for a bit. While I do believe that sometimes people can change, I also believe that it is very rare for people to change. We have to give this man credit for attempting to save his marriage and do right by his kids, but only time will tell if he is capable of this. The burden of proof is now on him.

I think you need to be honest with your friend, as hard as a conversation as that will be. I would tell her you value your friendship but you’re uncomfortable associating with her husband at this stage in the game, so you prefer your contact with the family be limited to your friend and her daughter. Say it clearly and firmly, with no room for misinterpretation. I don’t blame you for wanting to avoid a man who is capable of getting physically abusive with a woman and who has a history of not managing his emotions. Perhaps by you modeling appropriate boundaries and self respect, your friend will be inspired to seek the sort of treatment she and her daughter deserve.

Setting boundaries is the secret to dealing with the important relationships in your life. It is not judging others for their choices, rather it’s honoring your own comfort level in different situations. When you know who you are and what you stand for, and you are not afraid to live by those principles, you are less apt to be dragged into other people’s drama. As I tell my kids, “Everyone gets to make their own choices.” And you, my dear Perplexed, are included in that everyone.  Choose to honor your gut instincts and stay away from a man you don’t trust and don’t respect. Support your friend, but avoid her husband. Will your friendship change? Undoubtedly it will. But all relationships evolve over time, and this is not necessarily a bad thing.

Dawn’s Maple Pumpkin Bread

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Happy October! Fall is my favorite season. As a homebody at heart, I love the cooler weather, otherwise known as The Baking Season. I was looking for a good pumpkin bread recipe, but none of them seemed quite right. For starters, most recipes had 3 cups of white sugar, and that crossed some sort of self-imposed line of Too Sweet/Too Unhealthy. I may not always be Mrs. Healthy Eating, but I do have my low standards. I decided that 1 1/2 cups of sugar and half a cup of maple syrup should yield the appropriate level of sweetness yet allow me to feel somewhat virtuous. Like Buddy the Elf, I try to stick maple syrup in everything I can think of.

The result was pleasantly sweet but not cakelike sweet. Certain members of this family (hint: not the children) thought it could use just a tad more sugar, so next time I will plan to add 1/2 cup of brown sugar and see how that flies.

To give proper credit, this was the recipe I originally looked at and built upon, although you will see that the additions and omissions are too numerous to mention, and it barely resembles the original (which, by the way, if you do use, be sure to increase the cooking time based on the numerous comments that 30 – 40 minutes wasn’t nearly long enough).

Eat a loaf and freeze a loaf! One thing my mother taught me was to always have something sweet to serve to unexpected company with coffee. Drop by unexpectedly and you might just score a slice.

Dawn’s Maple Pumpkin Bread

Ingredients

  • 1 1/2 cups white sugar
  • 1/2 cup brown sugar (optional, use for a sweeter bread)
  • 1/2 cup real maple syrup
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 15 ounces canned unsweetened pumpkin
  • 3 1/4 cups flour
  • 1 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Butter and flour two 9 x 5 loaf pans. Stir together sugar(s), maple syrup and oil. Stir in eggs, vanilla and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients into wet mixture, alternating. Divide batter between two loaf pans. Bake for 50 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

Food and Wine Vietnamese Chicken Salad

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This is a recipe from one of my old Food & Wine cookbooks. It’s perfect to serve for a luncheon, as I did yesterday with my husband’s two beautiful nieces. The ladies insisted it was good enough for this blog (I have such high publishing standards here, you know), so I snapped a quick picture. This salad is the rare combination of light yet substantial: low in fat, high in flavor, and decent nutritional value.

The one thing I might do differently is add a bit more red pepper flakes, or perhaps even some freshly diced hot peppers, assuming my fellow diners liked things hot. I have found it’s worth the effort to shred the cabbage in the food processor rather than just use a bag of cole slaw, but if you’re short on time or lacking a food processor, bagged cole slaw will do just fine.

Food & Wine Vietnamese Chicken Salad

Ingredients

1 1/3 pounds boneless, skinless chicken breasts (about 4)

1 cup canned low-sodium chicken broth or homemade stock

4 scallions including green tops, chopped

1/2 teaspoon salt

1 1/4 pounds green cabbage (about 1/2 head), shredded (about 4 cups)

3 carrots, grated

6 tablespoons chopped fresh mint and/or cilantro (optional)

1/4 cup lime juice (from about 2 limes)

1/4 cup soy sauce or Asian fish sauce (nam pla or nuoc mam)

4 teaspoons sugar

1/4 teaspoon dried red-pepper flakes

1/4 cup chopped peanuts

Directions:

  1. Cut each chicken breast into five diagonal strips. In a medium saucepan, combine the broth, 1/4 of the scallions, and 1/4 teaspoon of the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Cook over low heat for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the pan and shred it.
  2. In a large bowl, combine the shredded chicken, the remaining scallions, the cabbage, carrots, and 4 tablespoons of the herbs, if using. In a small glass or stainless-steel bowl, whisk together the lime juice, soy sauce, sugar, red-pepper flakes, and the remaining 1/4 teaspoon salt. Toss the salad with the dressing. Sprinkle with the remaining 2 tablespoons chopped herbs and the peanuts.

New York Times No-Knead Bread

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The New York Times No-Knead Bread recipe was first published in November of 2006, and it immediately was all the rage. Needless to say, I jumped right on that bandwagon. By November 2007, none of my old jeans fit me. By November 2008, none of my new 2007 jeans fit me, by November 2009…you get the picture!

I was well on my way to becoming Jabba the Hut, so I prudently decided to only bake this bread once or twice a year rather than every single week. It really is that good and worthy of all the hype it has received. I don’t want to call this “bread making for idiots,” but it is pretty easy, as long as you don’t skimp on the one secret ingredient: time. This bread is best started 12 to 18 hours ahead of time, so a little advanced planning is required.

I will admit this particular loaf wasn’t my best work, and I’m blaming it on high humidity and yeast a tad past its expiration. Sorry the pictures aren’t the best, but they give you some idea of how things will look. Use the link above to get yourself a nice printable copy of this must-try recipe.

No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

Ingredients

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Bubbles have formed after 14 hours

Dough at rest for 15 minutes

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

About to go into oven

Out of oven

breadNYT